These "chips" are cooked twice--simmered, and then roasted with duck fat. (I got the tip to dry them in the freezer from Heston Blumenthal.) They are soft on the inside, and crispy on the outside, and go very well with vinegar (or aioli, HP sauce, ketchup, mustard....these are flexible chips). —Cristina Sciarra
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.